DO
Grate lemon peel and press out the juice.Put spelt flour into a large stainless steel bowl.Mix in agave syrup and egg yolk.Add butter in flakes and knead to a pastry. Add more flour if it is sticky.

Cool

Preheat oven to 175°c.Roll out pastry into a 28cm buttered round baking form with sides about 3 cm high. Pierce the bottom with a fork in several places. Cover with baking paper and place light weights on it (e.g. tea spoons)Bake pastry shell for 3 to 5 minutes. Remove from oven.

Add a little filling to pastry shell to cover the bottom. Arrange cherries evenly on it.
Add the remaining filling to pastry shell covering the cherries.Bake at 175°c for 30 minutes. Then turn oven down to 140° and bake for a further 35 minutes.Turn off oven and leave the cake in it for another 20 minutes.Remove from form.